1 squid, cut into rings
1/2 cup of plain flour
2 eggs
1 cup dried breadcrumbs
2-3 tablespoons of olive oil
Freshly ground black pepper (to taste)

Place the flour in a plastic bag, add the squid rings and, holding the top
of the bag tightly closed, shake the contents. Break the eggs into a small
mixing bowl, add pepper and beat. Dust off the excess flour from the
rings, dip them in the beaten egg and roll in breadcrumbs. Place them on a
plate and refrigerate for 15 minutes (to set the breadcrumbs). Heat the
olive oil in a frypan and cook the rings for 15-20 seconds on each side,
or until golden brown. Don’t overcook! Drop the rings onto a couple of
layers of absorbent kitchen towel, to remove excess oil. Serve quickly,
piping hot, with quarters of lemon to squeeze on top.